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Home of The Saturday Evening PostTue, 03 Mar 2015 17:31:20 +0000en-UShourly1http://wordpress.org/?v=4.1.1Rainbow Trout with Oranges and Tomatoeshttp://www.saturdayeveningpost.com/2013/12/25/health-and-family/food-recipes/rainbow-trout-with-oranges-and-tomatoes.html
http://www.saturdayeveningpost.com/2013/12/25/health-and-family/food-recipes/rainbow-trout-with-oranges-and-tomatoes.html#commentsWed, 25 Dec 2013 13:00:06 +0000http://www.saturdayeveningpost.com/?p=94987With its nutritional benefits, including heart-healthy fats, many experts recommend adding more fish to our diets. This delicious dish can be your inspiration to eat more fish as the new year begins.

]]>Rainbow trout, also known as golden trout, is actually part of the salmon family. Its tender flesh has a delicious, mild, and nutty taste. Pairing it with a vibrant tomato and orange sauce enhances its natural wholesome flavor. This beautiful dish is served on a bed of whole-wheat couscous, but you can easily substitute brown rice or quinoa.

Note: When buying fish, don’t be misguided by the term “fresh.” Ask your purveyor for their definition of fresh. If buying fillets, look for gaps in the flesh because that’s a sign fish may not be fresh. Likewise, any discoloration, such as brown or yellow edges, is a sign to avoid it. If buying whole fish to fillet at home, look for firm, shiny flesh. It should bounce back when you touch it. Trust your nose: a strong fishy smell may mean it’s too old. Eyes should be clear, not cloudy. And gills should be pink or red and wet, not slimy or dry.

Rainbow Trout with Oranges and Tomatoes

(Makes 4 servings)

Ingredients

1 cup whole-wheat couscous

2 medium oranges

2 tablespoons extra-virgin olive oil, divided

4 rainbow trout fillets, about 1 pound

Salt and freshly ground black pepper

4 cloves garlic, thinly sliced

1 tablespoon finely chopped ginger root

2 cups cherry tomatoes, halved

4 green onions, thinly sliced, including stems

Directions

Cook couscous per package directions. Peel oranges and trim off white pith. Over small bowl, separate oranges into sections and cut each section in half, while catching any juice. Set aside.

In large skillet, heat 1 tablespoon oil over medium heat. Cook fillets until opaque, about 2 minutes per side or until done. Season to taste with salt and pepper, transfer to plate and cover with foil to keep warm.

Use remaining oil and sauté garlic and ginger until light brown, about 2 minutes. Add tomatoes and stir gently and occasionally until tomatoes start to break down, about 3–4 minutes. Add oranges and any juice and gently toss to heat through.

On four individual serving plates, make bed of couscous. Carefully lay a fillet on top and spoon tomato and orange mixture over fillet. Garnish with green onion and serve immediately.

]]>Budget-friendly sardines are a delicious, healthy, and safe seafood option that are too often overlooked. The little fish are full of omega-3 fats, vitamin B12, vitamin D, and calcium. Low on the food chain, sardines eat plants, not other fish, so they don’t have the mercury and other potential toxic load of some seafood.

This recipe calls for sardines packed in tomato sauce, but you can also use those packed in olive oil (this will result in a little more fat). If you can find fresh sardines, you may remove the bones by splitting or butterflying them. But you don’t have to debone them. Gently rub off the scales, remove the head and innards with a small paring knife and rinse. Then they are ready to cook.

One note of caution if you are using fresh sardines: These little fish can easily spoil if stored too long, even in the freezer. So use them within one or two days.

Sardines with Kale and Pasta

(Makes 4 servings)

Ingredients

8 kale leaves, stems removed, torn into 1-inch pieces

1½ teaspoons olive oil

4 cloves garlic, minced

¼-½ teaspoon red pepper flakes or to taste

Salt and freshly ground black pepper

8-ounce whole-grain penne cooked according to package instructions (other short or long pasta may be substituted)

Nutrition Facts

]]>http://www.saturdayeveningpost.com/2013/10/30/health-and-family/food-recipes/sardines-with-kale-and-pasta.html/feed0Cartoons: Gone Fishinghttp://www.saturdayeveningpost.com/2013/05/29/humor/cartoons-humor/fishing-cartoons.html
http://www.saturdayeveningpost.com/2013/05/29/humor/cartoons-humor/fishing-cartoons.html#commentsWed, 29 May 2013 16:35:37 +0000http://www.saturdayeveningpost.com/?p=86576With the weather getting warmer, it’s time to grab the bait and tackle and cast a line!

]]>Today’s savvy consumers are looking for creative ways to trim the food budget, without sacrificing great taste or eating well. And Melissa d’Arabian, host of Food Network’s Ten Dollar Dinners (also the title of her new book), believes no one has to.

Here, Melissa creates a beautiful tower of sole, zucchini, and tomatoes by joining simple ingredients, then plating them with grace. As a complement to this dish, try her Rice with Fresh Herbs. And finish the feast with one of Melissa’s desserts such as Lemon-Ginger Pudding or the tried-and-true Buttery Shortbread.

for Crudo

Directions

Napoleon: Place thinly sliced zucchini rounds in colander. Sprinkle with ¼ teaspoon of salt and toss to evenly coat, then place in sink to drain while you prepare crudo and broil fish.

Crudo: Slice cored tomatoes into ⅛-inch-thick rounds. Set 4 best slices aside for napoleon and chop remaining slices into small cubes. Place chopped tomatoes in medium bowl and add shallot, capers, balsamic vinegar, plus salt, if desired. Stir and set aside.

Adjust oven rack to upper-middle position and preheat broiler to high. Line rimmed baking sheet with aluminum foil and place sole fillets on top. Season with ¼ teaspoon of salt and pepper and broil until fillets spring back to light pressure, 6-8 minutes. Remove from oven and set aside to cool slightly.

Place 1 tomato slice on each plate and sprinkle with a little of remaining ¼ teaspoon salt. Arrange zucchini slices in overlapping circle on top of tomatoes. Set piece of sole on top of each tomato-zucchini stack. Use slotted spoon to top each serving with tomato-caper crudo. Sprinkle with basil, drizzle with olive oil, and serve.

"…Hmmm—quite a few fishermen. Now raise your hand if you’re a golfer."from July/August 1998

"The doctor put you on a fishing diet?Are you sure he didn't say fish diet?"from September/October 1999

"Darn, another boot!"from March/April 2004

]]>http://www.saturdayeveningpost.com/2012/08/01/humor/cartoons-fishing-fun.html/feed0Sea Salt & Lime Grilled Fish Tacoshttp://www.saturdayeveningpost.com/2010/03/03/health-and-family/food-recipes/sea-salt-lime-grilled-fish-tacos.html
http://www.saturdayeveningpost.com/2010/03/03/health-and-family/food-recipes/sea-salt-lime-grilled-fish-tacos.html#commentsWed, 03 Mar 2010 21:20:48 +0000http://www.saturdayeveningpost.com/?p=19107If you’ve never tried fish tacos, you’re in for a real treat! This is a quick, grilled version that your family will request again and again.

Remove fish from marinade, season with 1/2 teaspoon sea salt, and place on hot grill. Grill fish for 6 minutes on each side and remove. Let rest several minutes then flake fish with fork.

Place lime halves on grill, flesh side down, along with tortillas for 1 minute or until limes are grill marked and one side of tortillas are toasted. Remove and bend tortillas, toasted side out, into taco-shape.

]]>Some of your favorite foods can help you stay young and healthy. Preventive nutrients in the following ingredients can lower your blood pressure and decrease your risk of heart attack and diabetes. Ellie Krieger, registered dietician and host of Food Network’s Healthy Appetite, shares two full-flavored, rejuvenating recipes.

1. Monounsaturated fats in olive oil are associated with lower rates of heart disease and colon cancer, and reduced risk of diabetes and osteoporosis.

2. Quercetin in onions is one of the most powerful flavonoids (natural plant antioxidants). Studies show it helps prevent cancer.

5. Several population studies associate an increased intake of garlic with a reduced risk of cancers, including stomach, colon, esophagus, pancreas, and breast.

6. Processing makes the cancer-fighting compounds in tomato paste more available to your body because heat breaks down the plant’s cell walls.

7. The type of soluble, cholesterol-lowering fiber found in chickpeas is not only heart-healthy, but helps stabilize blood sugars—particularly important for people living with diabetes.

8. Fresh basil boasts a healthy dose of blood-clotting vitamin K, and its oils and extracts are said to possess antibacterial and antioxidant properties.

9. Omega-3 fatty acids found in salmon promote heart, skin, and joint health. A study in the British Journal of Ophthalmology suggests omega-3s could also protect against age-related macular degeneration (AMD).

10. Data from a study published in Diabetes Care reported that a dietary pattern incorporating more low-fat dairy products may lower the risk of type 2 diabetes in middle-aged or older women.

11. According to a USDA Human Nutrition Research Center on Aging in Boston report, blueberries may improve motor skills and reverse the short-term memory loss that comes with aging.

12. A limited study at the University of Memphis Exercise and Sports Nutrition Laboratory found honey to be one of the most effective forms of carbohydrate gels to ingest prior to exercise, also functioning well in post-workout recuperation.

Salmon with Chickpea Ragu

Salmon with Chickpea Ragu

(Makes 4 servings)

1 tablespoon olive oil

1 small onion, chopped

1 large carrot, peeled and diced

1 large zucchini, diced

2 cloves garlic, minced

2 tablespoons tomato paste

4 cups low-sodium chicken broth

1 (15.5-ounce) can low-sodium chickpeas, drained and rinsed

1 cup basil leaves, sliced into ribbons, plus more for garnish

½ teaspoon salt (optional)

½ teaspoon freshly ground black pepper

4 (6-ounce) skinless salmon fillets

Heat oil in large skillet over medium-high heat. Add onion and cook until soft, about 3 minutes. Add carrot, zucchini, and garlic and cook, stirring, until carrots are firm-tender, about 4 to 5 minutes. Add tomato paste and stir. Add chicken broth and chickpeas and bring to boil. Reduce heat to low and cook, covered, until liquid thickens, about 10 minutes. Remove skillet from heat, add 1 cup basil and ¼ teaspoon each of salt and pepper. Stir and cover to keep warm.